Steamed Mussels

with Fennel and White Wine

Steamed Mussels - With a twist on the classic
328 kcal
With a twist on the classic

(0)

Difficulty:easy
Preparation:50 min
Ready in:50 min
Low-sugar
Vitamin-rich
Mineral-rich
High-protien
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1 serving contains
Nutritional valueAmountEU-RDA %
Kcal
328
16%
Protein
26 g
52%
Fat
13 g
16%
Added Sugar
1 g
1%
Carbohydrates
19 g
7%
Roughage
11 g
-
Saturates
1 g
-

Recipe Development: EAT SMARTER

Ingredients

For servings

2 ⅕ poundsMussels
1large Carrots (about 150 grams)
1Fennel bulb (about 200 grams)
2Garlic clove
3 sprigsThyme
2 tablespoonsVegetable oil
¾ cupsWhite wine
8 ouncesCanned tomatoes (drained)
Salt
Pepper

Kitchen Utensils

1 Pot, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Wooden spoon, 1 Peeler, 1 Sieve, 1 Lid, 1 Can opener

Directions

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1 Thoroughly brush mussels under running cold water to remove the "beards."  Discard any mussels that remain open. 
2 Rinse mussels again under cold water until water is clear. Drain well and refrigerate until ready to use.
3 Peel carrots. Rinse fennel bulb, removing the stalks. Cut carrot and fennel bulb into long strips (about 5 cm) (approximately 2 inches). Peel and finely chop the garlic. Rinse thyme, shake dry and pluck leaves. 
4 Heat oil in a large pot. Sauté the vegetables and garlic over medium heat until softened, about 3 minutes. Add mussels and sauté for 1 minute more.
5 Add white wine, canned tomatoes and thyme and bring to a boil. Season with salt and pepper. Cover and cook, stirring frequently, until all the mussels have opened, 5-7 minutes. Discard unopened mussels before serving.
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